Sweet Tea Icebox Pie

Hands on time : ---25 minutes --- Total time 5 hours (incl. Gingersnap Crust) Makes 12 serving

2 -----------------------Tablespoons unsweetened instant ice tea mix

1 -----------------------(14 - oz) can sweetened condensed milk

1/2 --------------------teaspoon orange zest

1/2 --------------------teaspoon lime zest

1/2 --------------------cup fresh orange juice

2 ----------------------large eggs , lightly beaten

------------Gingersnap crust ----- recipe below

1 ----------------------cup heavy cream

3 ----------------------tablespoons sugar

3 ----------------------tablespoons sugar

Garnishes : orange slices , fresh mint sprigs .

1) Preheat oven to 350*F . Stir together ice tea mix and 2 tablespoons water in a large bowl . Whisk in sweetened cindensed milk and next 5 ingredients until blended . Place Ginger Snap crust on a baking sheet ; pour in milk mixture .

2) Bake at 350*F for 20 to 25 minutes or just until filling is set . Cool completely on a wire rack (about 1 hour) . Cover and chill 4 to 24 hours . Remove tart from pan , and place on a serving dish .

3) Beat cream and sugar at medium speed with an electric mixer until stiff peaks form . Pipe or dollop on top of tart ; garnish if desired .

GINGERSNAP CRUST :

Makes 1 (9-inch) crust

1 -1/2 -----------------cups crushed gingesnaps cookies

5 ------------------------tablespoons butter , melted

2 ------------------------tablespoons light brown sugar

1/4 ---------------------teaspoon ground sugar .

Stir together all ingredients . Press mixture into a 9-inch tart pan with removeable bottom .

TIP : 2 (4-oz) packages ready-made mini graham cracker pie crusts may be substituted .

NOTE : You may also bake this tart in a 14x4-inch tart pan with removeable bottom , increase bake time to 25 to 28 minutes or until filling is set .